Vickys St Patricks Day Shamrock Cookies, Gluten, Dairy, Egg & Soy-Free

• 180 grams sorghum flour
• 65 grams arrowroot or cornstarch
• 125 grams icing/powdered sugar
• 1 tsp xanthan gum
• 1 tsp baking powder
• 1 pinch salt
• 112 grams sunflower spread/butter
• 2 tsp vanilla extract
• 1 tbsp or as required milk of choice, I use rice milk
• 1 green sugar or sugar strands for decoration
• 1 shamrock cookie cutter small enough to fit inside a circle cookie cutter

1. Mix all the dry ingredients together in a bowl
2. Add the vanilla and butter and rub in with your fingertips until it forms crumbs (you could add green food colouring at this point if you wish but don't make it too dark!)
3. Start to knead and form the dough, adding milk if required but don't make the dough wet
4. Wrap the dough and refrigerate for an hour
5. Preheat the oven to gas 4 / 180C / 350F and line a baking tray with parchment paper
6. Dust a surface with flour and roll the dough out to around 5mm thick
7. Cut circles with a round cutter that's big enough to fit the shamrock cutter inside.
8. I used a 3 inch circle with a 1.5 inch shamrock
9. Keep re-rolling the dough and cut as many cookies out as you can
10. Put the cookies on the baking sheet and one by one place the shamrock cutter in the centre of each to use as a shape guide.
11. Pour some green coloured sugar inside then slowly lift it away
12. Be careful not to knock the sugar pattern off when putting the tray in the oven.
13. Bake for 15 minutes until golden
14. Let cool on the baking sheet then when cooled knock off the excess sugar
15. You can get around 22 x 3 inch cookies from the dough or.....
16. Mix the leftover dough with sprinkles and make shamrock shaped cookies
17. Bake for 12 - 14 minutes

flour, arrowroot, sugar, xanthan, baking powder, salt, sunflower, vanilla, milk, green sugar, cutter

Taken from cookpad.com/us/recipes/358831-vickys-st-patricks-day-shamrock-cookies-gluten-dairy-egg-soy-free (may not work)